{"id":3158,"date":"2016-03-04T18:35:21","date_gmt":"2016-03-04T18:35:21","guid":{"rendered":"http:\/\/healthyaging.net\/magazine\/?p=3158"},"modified":"2016-03-06T16:32:33","modified_gmt":"2016-03-06T16:32:33","slug":"eggplant-cannelloni-with-spicy-tomato-basil-sauce-and-carmelized-onions-and-kale","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/eggplant-cannelloni-with-spicy-tomato-basil-sauce-and-carmelized-onions-and-kale\/","title":{"rendered":"Eggplant Cannelloni with Spicy Tomato-Basil Sauce and Carmelized Onions and Kale"},"content":{"rendered":"<p><p class=\"back-link\"><a href=\" https:\/\/healthyaging.net\/magazine\/?p=2728&amp;preview=true\">Back to Food Article<\/a><\/p><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3159 aligncenter\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/02\/Eggplant-Cannelliono-w.-Spicy-Tomato-Basil-Sauce700w.jpg\" alt=\"Eggplant-Cannelliono-w.-Spicy-Tomato-Basil-Sauce\" width=\"700\" height=\"1076\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/02\/Eggplant-Cannelliono-w.-Spicy-Tomato-Basil-Sauce700w.jpg 700w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/02\/Eggplant-Cannelliono-w.-Spicy-Tomato-Basil-Sauce700w-195x300.jpg 195w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/02\/Eggplant-Cannelliono-w.-Spicy-Tomato-Basil-Sauce700w-666x1024.jpg 666w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><div class=\"recipe-card\"><\/p>\n<h3>Eggplant Cannelloni with Spicy Tomato-Basil Sauce and Caramelized Onions an Kale<\/h3>\n<p class=\"servings\">Makes 4 to 6 servings (12 rolls)<\/p>\n<p><em>For the Spicy Tomato-Basil Sauce<\/em><\/p>\n<ul>\n<li><em>For the Spicy Tomato-Basil Sauce<\/em><\/li>\n<li>1 tablespoon extra-virgin olive oil<\/li>\n<li>1\/2 red onion, chopped<\/li>\n<li>2 garlic cloves, chopped<\/li>\n<\/ul>\n<ul>\n<li>1\/4 teaspoon crushed red pepper flakes<\/li>\n<li>2 (15-ounce) cans diced tomatoes<\/li>\n<li>2 tablespoons chopped basil leaves<\/li>\n<li>Sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<ul>\n<li><em>For the Eggplant Rolls<\/em><\/li>\n<li>2 large eggplants (about 18 ounces each), cut lengthwise iunto 1\/4-inch-thick slices<\/li>\n<li>Sea salt<\/li>\n<li>1 cup diced zucchini or yellow squash<\/li>\n<li>1 cup diced red bell pepper<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>2 cups cooked quinoa<\/li>\n<li>1\/4 cup pine nuts<\/li>\n<li>1\/2 teaspoon dried oregano, crumbled<\/li>\n<li>1\/4 cup low-sodium vegetable broth<\/li>\n<li><\/li>\n<li><em>For the Carmelized Onions and Kale<\/em><\/li>\n<li>1 teaspoon extra-virgin olive oil<\/li>\n<li>1 cup thinly sliced onions<\/li>\n<li>\u00bc teaspoon crushed red pepper flakes<\/li>\n<li>4 cups firmly packed torn kale leaves (about 4 ounces)<\/li>\n<li>1 cup low-sodium vegetable broth<\/li>\n<li>2 tablespoons minced garlic<\/li>\n<li>1 teaspoon unfiltered apple cider vinegar<\/li>\n<li>Sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<p><em>Make the Spicy Tomato-Basil Sauce:<\/em> Heat the oil in a heavy medium saucepan over medium high heat. Add the onion, garlic, and crushed red pepper and saut\u00e9 for 2 minutes. Add the tomatoes and half of the basil and simmer until reduced to about 3 cups, stirring occasionally, about 20 minutes. Season to taste with salt and black pepper. Let cool, and then stir in the remaining basil. (The sauce can be made up to 1 day ahead; cover and refrigerate.)<\/p>\n<p><em>Make the Eggplant Rolls:<\/em> Preheat the broiler. Arrange the eggplant slices on two large baking sheets in a single layer. Using a pastry brush, lightly coat the eggplant slices with \u00bc cup of the oil. Sprinkle with salt. Broil without turning until the eggplant is soft and slightly browned, watching carefully to prevent burning, about 5 minutes. Let cool completely. Heat the remaining 1 tablespoon oil in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper, and garlic and saut\u00e9 until tender, about 5 minutes. Season to taste with salt and black pepper. Mix in the quinoa, pine nuts, and oregano. Stir in the broth, remove from the heat, and let cool. Using your hands, knead the quinoa stuffing mixture until all the ingredients are well moistened. Season to taste with more salt and black pepper.<\/p>\n<p>On a work surface, place 1 eggplant slice, browned side facing down, with the wide, rounded end closest to you. Place 2 tablespoons of the stuffing on the rounded end and roll the eggplant up and away from you. Place the roll seam-side down on a large heavy baking sheet. Repeat with the remaining eggplant and stuffing. (The rolls can be made up to 1 day ahead; cover and refrigerate.)<\/p>\n<p><em>Make the Caramelized Onions and Kale:<\/em> Heat the oil in a large nonstick skillet over medium heat. Add the onions and crushed red pepper and cook until the onions are golden brown, stirring frequently, about 10 minutes. Add the kale, broth, and garlic and cook until the kale is tender and the mixture is caramelized, stirring occasionally, about 20 minutes. Add the vinegar and cook for 1 minute. Season to taste with salt and black pepper. (The kale and onions can be made up to 2 hours ahead. Set aside at room temperature.)<\/p>\n<p>Preheat the oven to 350\u00b0F. Uncover the eggplant rolls, if refrigerated, and bake until heated through, about 15 minutes. Bring the tomato sauce to a simmer. Spoon about 1\/3 cup of the sauce onto each serving plate and top each pool of sauce with 2 or 3 eggplant rolls. Spoon the caramelized onions and kale over the rolls and serve.<\/p>\n<p><\/div>\n<p class=\"author-credit\">Recipe courtesy of <a href=\"http:\/\/www.theranchmalibu.com\/\" target=\"_blank\">Ranch Malibu<\/a>.<\/p>\n<p class=\"back-link\"><a href=\" https:\/\/healthyaging.net\/magazine\/?p=2728&amp;preview=true\" target=\"_blank\">Back to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Review recipe<\/p>\n","protected":false},"author":3,"featured_media":3159,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,50],"tags":[],"class_list":["post-3158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-winter-2016-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/3158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=3158"}],"version-history":[{"count":5,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/3158\/revisions"}],"predecessor-version":[{"id":3405,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/3158\/revisions\/3405"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/3159"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=3158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=3158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=3158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}